The recipe below is based on a medium sized apricot. To get the water to fruit ratio right, make sure the water covers the fruits in the pot. Make necessary proportion adjustments using the one-to-one ratio: one part sugar for one part of water.
Add the water, sugar, sweet spices, lime zest, and pinch of salt
Cook on low heat for about 45 minutes to one (1) hour stirring occasionally and removing the mousse that form on the surface
About 30 minutes into the cooking process, add your lime juice
Your jam is ready when the syrup coats a spoon
Let cool and preserve in a glass jar with a tight lid
Notes
Some people like to cook the apricot in the water before adding the sugar. They say it makes for softer fruit bites. I tried both versions and I find that the result is the same. Feel free to try both methods and see which one you prefer.